Sauerkraut – Not Just For Hotdogs Anymore

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Sauerkraut is one of those things that I only imagined eating on a hotdog or in Polish bigos.  That was up until I made the amazing, Bean & Sauerkraut Stew from Seitan Is My Motor.  I tweaked it a little to suit my taste and translated the recipe into cups.  Try this awesome recipe!

Bean & Sauerkraut Stew II

1 tablespoon olive oil

1 medium onion, diced

2 medium -sized red bell peppers, diced

2 teaspoons minced fresh rosemary

2 cloves garlic, minced

1 cup sauerkraut, drained

2 medium diced tomatoes

1 1/2 cups cooked chickpeas

3 cups cooked red beans (I used anasazi beans)

3 cups vegetable broth

1 teaspoon paprika

1 teaspoon cumin

1 teaspoon oregano

1 tablespoon honey

Salt and pepper to taste

Saute onion, pepper, and rosemary in olive oil.  Add all other ingredients and simmer 30 minutes covered and last 10 minutes uncovered.  Remove 1/2 of the stew and puree in blender, add this back in to the stew to thicken it.  (I cooked my own beans.  If you use canned, drain and rinse them before adding to stew.)

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